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White Bean and Roasted Eggplant Hummus
Ingredients
- 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
- Olive oil, for drizzling, plus 1/3 cup
- Kosher salt, for seasoning, plus 1/2 teaspoon
- Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/3 cup loosely packed fresh flat-leaf parsley
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 1 clove garlic
- 1 hothouse cucumber, cut into 1/4-inch thick slices
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